Uttarakhand Baadi Fermented Urad Dal Steamed Cake Garhwali

Method

1. 1

   Drain the overnight-soaked urad dal completely.

2. 2

   Grind in a blender using as little water as possible — about 3 tbsp total — to a smooth, thick, fluffy batter. It should be almost white and very thick: when a spoon is pressed into it the indent should hold briefly.

3. 3

   Add salt, grated ginger, finely chopped green chillies and cumin seeds.

4. 4

   Mix. The batter should be thick but not stiff — if too thick add 1 tsp water at a time.

5. 5

   Cover and ferment at room temperature for 6 to 8 hours or overnight until small bubbles appear on the surface.

6. 6

   Grease a round flat pan (20 cm diameter) generously with oil.

7. 7

   Set up a steamer with boiling water.

8. 8

   Add a pinch of baking soda to the fermented batter.

9. 9

   Stir gently in one direction only for 10 seconds. Pour into the greased pan immediately.

10. 10

    Steam on medium heat for 18 to 20 minutes until a toothpick inserted in the centre comes out clean.

11. 11

    The baadi will be firm, spongy and white throughout.

12. 12

    Cool 5 minutes. Run a knife around the edges.

13. 13

    Cut into squares or wedges. Serve with bhaang ki chutney.